Desserts have been part of restaurant menus since the 18th century, although their role evolved over time. The concept of a distinct "dessert course" emerged in France during the reign of Louis XIV in the 17th century. However, it wasn’t until the 18th century, when the rise of more refined, multi-course meals became common in French haute cuisine, that desserts began to be formally served after the main course as a separate course.

By the 19th century, as restaurants became more widespread and accessible to a broader population, desserts became a staple on restaurant menus, especially in cities like Paris. The Industrial Revolution further increased access to sugar and other ingredients, making desserts more affordable and widespread. As a result, restaurants in Europe and later in America began offering a variety of sweets, from cakes and pastries to ice cream and puddings, to cater to the growing need.